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EMMA CASTLE shares the top 20 F&B
trends in popping up in hotels around
Australia and the world.
Fashion
3
1SUPERFOODS
Chia, acai, maca powder, cinnamon, turmeric and
ginger are being blended into teas, smoothies and
juices. Smoothie bowls are popular for breakfast
menus. Kale, pomegranate, quinoa and freekeh
are still going strong, and seaweed is on the rise
as the new super green. High protein and Paleo
menus are still very much on-trend.
LOCALLY PRODUCED SPIRITS
Rare breed whiskies and gins from local distilleries
are becoming de rigueur. Not content to drink mass-
produced, imported spirits, many drinkers are opting
for Tasmanian whiskies and gins distilled with native
ingredients from places like Kangaroo Island in South
Australia or Archie Rose Distillery in Sydney's Rosebery.
VEGAN
Vegetables are not just good for you; they're also
really cool at the moment. Restaurants like The
Old Clare's Automata, Silver Eye and Kensington
Street Social frequently plate up veggie-only dishes to
widespread acclaim. With movements like Meat-Free
Monday influencing consumers' choices, getting your 'seven
a day' is becoming a cinch.
NATIVE FOODS
Jock Zonfrilllo, executive chef and owner
at Orana in Adelaide, is leading the way by
serving Magpie Goose that is sourced through
a partnership with indigenous landowners. Combine this
with bush plum, finger lime, lemon myrtle and strawberry
eucalyptus essence in cocktails, sauces and sorbets, kangaroo
and emu on charcuterie boards, and foraged greens like
samphire as edible garnish and you're onto a winner.
2
plate
40 HM The Business of Accommodation
Food and Beverage